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Zesty Lemon Drizzle Cupcakes

A-Z Challenge letter: Z – Zesty

It’s the last day – we made it! I’ve enjoyed doing this challenge, and am pleased that I managed to find a topic for each letter that I thought was worth writing (and reading) about. I am in awe of those participants I have visited who not only have completed the challenge, but have done so by sticking to a theme – that’s dedication!

For my Wordless Wednesday visitors, I am sorry that this entry is far from Wordless. But I’m already doing two posts a day at the moment, so cut me slack today, please? lol

This is my tried and tested recipe for a gluten free sponge cake, adapted to produce a lovely zesty lemon drizzle cake. I usually make this in a loaf tin, but at the request of my eldest son, I made them as cupcakes this time. The recipe is the same, it’s just the cooking time that varies.

Add the juice and grated zest of one lemon, and give it all a final whisk.

Divide the mix between 12 cupcake cases. It should be fairly runny, and settle to an even level on its own, but if not, give it a quick bang on the worktop to even it out.

Bake in the centre of the oven for 16-19 minutes until golden brown and the sponge springs back when touched

Remove from oven, and immediately prick holes all over with a skewer. Mix the remaining caster sugar with the juice of a lemon and spoon it over the hot cakes, making sure some of it dribbles into the holes.

Leave in cooking tray for ten minutes before moving to a wire rack to cool completely.

Notes

You need to get this mixture really light and airy to avoid the traditional gluten free texture - so if you can, use an electric whisk.

You can make this as a loaf cake using the same method. Grease and line a 2lb loaf tin, pour the mixture in and settle it so that it is level. Bake for 45 minutes until golden brown and a skewer placed in the centre of the cake comes out clean.

caster sugar is very fine granulated sugar (not icing/confectioner’s sugar). You can get it in white, which is more usual, or sometimes you can find unrefined caster sugar. I think in the US it’s called Superfine?

This looks delish. I used to have a lemon tree and I had to find a million ways to cook with them, this would have been awesome!
Congrats on making it to Z:)itzybellababy recently posted..Z is for Zilch, A to Z Challenge

Thanks so much for sharing this tasty looking recipe. I’ve been gluten free since January and always appreciate new ways of expanding my choices. Congratulations on reaching the end to A to Z with such style and verve. It’s nice to meet you through the challenge and to be exposed to your posts!Stephanie Bird recently posted..Pushing through Zilch